One of the best thing about being in a cookbook club with those who love to cook from all over the world, is you share the same passion. Cooking is universal and it’s the one thing we can all agree on, discuss and bring our own families and heritage into without worry.
I’ve been part of an online cookbook club for I’d say a year and a half already and been fortunate enough to make all these new friends that bring so many interesting things to the conversation. We chatter offline quite a bit about lives, families, recipes and more. Through this process I’ve learned about so many great cookbooks I would have never heard about otherwise. My mom started buying cookbooks for me back in the late 70s, 80s so my collection is rather eclectic and addictive.
With the help of The Food Lab, by J. Kenji Lopez-Alt, our April cookbook, I discovered ricotta is both easy to make and easy to consume when home made. I had high hopes of making this ricotta to add to pancakes, but there was no chance of that happening for after just one bite, I may or may not have devoured it all.
Try it, don’t be shy and if the recipe doesn’t work, Mark McEwan also has a phenomenal ricotta recipe he shared with us at Christmas in November in 2016.
- 4 cups whole milk
- ½ tsp salt
- ¼ distilled white vinegar or lemon juice from two lemons
- olive oil
- lemon zest
- sea salt
- cracked pepper
- baguette sliced diagonally and light grilled with a drizzle of olive oil
- Line a colander with four layers of cheesecloth or two layers of food safe paper towels and set over a large bowl.
- Combine the milk, salt, and vinegar if using in a microwave safe bowl. Microwave on high until lightly bubbling around the edges, 4-6 minutes. The milk should register about 165F on an instant read thermometer.
- Remove from the microwave and gently stir for 5 seconds. The milk should separate into solid white curds and t translucent liquid whey. If not, microwave for 30 seconds longer, and stir again. If necessary repeat until fully separated.
- Using a slotted spoon or strainer, transfer the curds to the prepared colander. Cover the exposed top with plastic wrap and allow to drain until the desired texture is reached.
- What you don't eat can be stored in a covered container in the refrigerator for up to 5 days.